Olive oil characteristics of eleven cultivars produced in a high-density grove in Valladolid province (Spain)

Abstract

The olive oil composition of eleven cultivars (cvs. Arbequina, Arbosana, Arroniz, Cornicabra, Frantoio, Hojiblanca, Manzanilla, Picual, Picudo, Redondilla and Royuela) cultivated in a high-density olive grove located in a non-traditional producing region (Valladolid, Spain) was studied during four consecutive crop seasons. The results showed that the 122 monovarietal olive oils studied could be classified as extra virgin oils, according to the quality parameters. Furthermore, the olive cultivar had a marked effect on the chemical composition and antioxidant activity. In general, olive oils from cvs. Picual and Cornicabra showed the highest total phenolic contents, oxidative stability, and tocopherols contents, whereas the worst results for oxidative stability were observed for cv. Redondilla olive oils, probably associated to the lowest contents of phenolics and tocopherols and the highest amounts of polyunsaturated fatty acids. Finally, it was found that, despite the different crop years evaluated, the quality-chemical profiles could be used to successfully discriminate the monovarietal oils under study (linear discriminant analysis sensitivities: 92 ± 5% for the repeated K-fold cross-validation), using the data of 15 non-redundant variables identified by the simulated annealing variable selection algorithm.

Monovarietal olive oils fortified with carotenoids: Physicochemical and sensory trends and taste sensor evaluation

“…The unsupervised split according to the monovarietal oil was greatly influenced by the lower levels of the extinction coefficients (especially K 268 ) and TOTOX observed for Arbequina oils and the higher levels found for Picual or Royal oils. On the other hand, Picual oils showed the highest TPC and OS, followed by Royal and Arbequina oils, in agreement with the literature data (Benito et al, 2012; Borges et al, 2017; Rodrigues et al, 2021). Lastly, Arbequina and Picual oils were more bitter and pungent and Royal oils were more sweet, also in accordance with the literature (Benito et al, 2012).…”

“…Overall, the values of the quality parameters of the studied unfortified oils are in agreement with those previously reported in the literature (Benito et al, 2012; Rodrigues et al, 2021; Sánchez‐Rodríguez et al, 2020), fulfilling all of them the legal physicochemical thresholds of the EVOO category. On the other hand, the oxidative stability, total phenols contents and the intensities of the bitter, pungent and sweet sensations of unfortified oils (Table 1) are not in‐line with those reported in the literature for Spanish monovarietal olive oils (Arbequina, Picual, and Royal oils), standing out that the phenols contents found in this study are much higher than those reported in the literature (Benito et al, 2012; Rodrigues et al, 2021; Sánchez‐Rodríguez et al, 2020). These differences may be due to the known effects of the crop year, geographical origin, agro‐climatic conditions, harvesting time‐period and extraction conditions, which greatly affect the quality and composition of the oils, even for the same olive cultivar.…”

“…Overall, the values of the quality parameters of the studied unfortified oils are in agreement with those previously reported in the literature (Benito et al, 2012;Rodrigues et al, 2021;S anchez-Rodríguez et al, 2020), fulfilling all of them the legal physicochemical thresholds of the EVOO category. On the other hand, the oxidative stability, total F I G U R E 1 Differentiation of monovarietal oils, unfortified or fortified with carotenoids (lutein or β-carotene; 0.1 mg/ml), and according to unfortified (control) oils (symbols: +, Â, *) or fortified oils with lutein (symbols: ■, •,▲) or with β-carotene (symbols: □, , Δ), based on experimental physicochemical (FA, K 232 , K 268 , OS, TOTOX, and TPC) and sensory (bitter, pungent and sweet sensations).…”

“…On the other hand, the oxidative stability, total F I G U R E 1 Differentiation of monovarietal oils, unfortified or fortified with carotenoids (lutein or β-carotene; 0.1 mg/ml), and according to unfortified (control) oils (symbols: +, Â, *) or fortified oils with lutein (symbols: ■, •,▲) or with β-carotene (symbols: □, , Δ), based on experimental physicochemical (FA, K 232 , K 268 , OS, TOTOX, and TPC) and sensory (bitter, pungent and sweet sensations). (a) PCA biplot for the three unfortified and fortified monovarietal oils, (a1) PCA biplot for Royal oils, (a2) PCA biplot for Arbequina oils, and (a3) PCA biplot for Picual oils phenols contents and the intensities of the bitter, pungent and sweet sensations of unfortified oils (Table 1) are not in-line with those reported in the literature for Spanish monovarietal olive oils (Arbequina, Picual, and Royal oils), standing out that the phenols contents found in this study are much higher than those reported in the literature (Benito et al, 2012;Rodrigues et al, 2021;S anchez-Rodríguez et al, 2020). These differences may be due to the known effects of the crop year, geographical origin, agro-climatic conditions, harvesting timeperiod and extraction conditions, which greatly affect the quality and composition of the oils, even for the same olive cultivar.…”

Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives

“…The period between the starting point of the test until the oxidation products formation, that is, the induction period reflects the oxidation stability of the samples. This interval, calculated directly using the software associated with the equipment, was determined between the beginning of the record and the intersection point of the tangents of the curve [41].…”